This is the best vegan chocolate cheesecake. It has a unique graham cracker and chocolate cookie crust, and it’s almost obnoxiously smothered with roasted, salted pecans, marshmallows and dark chocolate. This cheesecake is legit and the most amazing tribute to traditional Mississippi mud desserts. I can assure you that you won’t know the difference between this masterpiece and a cheesecake made with dairy.
Serves: 8 to 10
1 cup (90 g) vegan graham cracker crumbs
2 cups (180 g) vegan chocolate sandwich cookie crumbs
2 tbsp (18 g) vegan brown sugar
½ cup (120 g) vegan butter, melted
1 lb (450 g) firm tofu
1 lb (450 g) vegan cream cheese
¼ cup (60 ml) nondairy milk, plus more as needed
½ cup (120 ml) pure maple syrup
2 tsp (10 ml) pure vanilla extract
1 cup (192 g) vegan granulated sugar
½ cup (56 g) cocoa powder
1 tbsp (9 g) cornstarch
⅓ cup (40 g) all-purpose flour
Pinch of salt
1 cup (120 g) coarsely chopped roasted salted pecans
1 cup (50 g) mini or coarsely chopped vegan marshmallows
8 oz (240 g) vegan dark chocolate
1 tsp solid coconut oil
To make the crust, preheat the oven to 350°F (177°C). Spray an 8-inch (20-cm) springform pan with nonstick cooking spray.
In a large bowl, combine the graham cracker crumbs, cookie crumbs, brown sugar and butter. Stir to fully combine, making sure the butter is evenly distributed so the crust will hold together.
Pour the cookie crust into the prepared pan.
Press the crust firmly into the pan, distributing it evenly all the way around the pan. (I like to use the bottom of a cup to press it down.)
Bake the crust for 8 to 10 minutes. It will start to brown on the edges.
In the meantime, make the cheesecake batter. Using your hands, squeeze as much liquid out of the tofu as possible. Add the tofu, cream cheese, milk, maple syrup, vanilla, granulated sugar, cocoa powder, cornstarch, flour and salt to a blender.
Blend the mixture on high for 3 to 5 minutes, until the cheesecake filling is completely smooth, scraping the sides of the blender down as needed. (If the mixture is having a hard time blending, add a bit more milk.)
Remove the crust from the oven and set it aside. Increase the oven temperature to 375°F (191°C).
Pour the batter into the crust and smooth it out. Bake the cheesecake for 45 minutes.
Remove the cheesecake from the oven. Top it with the pecans and marshmallows, spreading them evenly over the entire top of the cheesecake.
Bake the cheesecake for another 10 to 15 minutes, or until the marshmallows are brown and the cheesecake seems slightly jiggly in the center. (It will firm as it cools.)
Chill the cheesecake in the refrigerator for at least 4 hours. Once it has cooled, add the dark chocolate to a small saucepan over low heat. Stir the chocolate until it has melted. Turn off the heat and stir in the coconut oil.
Drizzle the chocolate all over the top of the cheesecake. Let the chocolate set up for 5 minutes.
Remove the side from the springform pan. Cut the cheesecake and serve.